Golden Kingklip with Olives, Herbs, Spices, and ... - Whole Life Eating

Especially Fresh: Golden Kingklip with Olives, Herbs, Spices, and Mayonnaise (Serves 2)
http://www.wholelifeeating.com/2011/12/especially-fresh-golden-kingklip-with-olives-herbs-spicesand-mayonnaise/
Kingklip is a fish with a mild, sweet flavor and firm flesh. The kingklip has a head like a fish and a
body that resembles an eel. Golden and red kingklip are considered the best varieties. I came across
kingklip by asking my fishmonger what was Especially Fresh. Of the 6 or 8 fish choices in his seafood
case, he called out just two as Especially Fresh and one of them was kingklip. I had never heard of it
before, so bought the kingklip. I like stronger taste in my fish, but if you like mild flavor, kingklip is
good food.
There is a back-story to my
asking what was Especially
Fresh. It has nothing to do
with kingklip, but let me
share it with you now... My
parents taught me to be
frugal and taught me well.
My eyes focus compulsively
on sale items and bargains
excite me. I have fought my
training most of my life and
have won a few rounds,
especially when it comes to
clothes and cars, but am
only now becoming
comfortable going for quality
when it comes to food. I
embrace the theory of
Quality First with food, but
have had a tendency to go
cheap when foraging in the
grocery store. That got me
into trouble recently. I
bought fish that was On
Sale. I noticed it smelled
bad when I got home, but
assumed since the
fishmonger had sold it to me
and I was cooking it the
same day, that everything
was okay. My fish tasted fine when cooked, but I suffered gastrointestinal consequences later in the
night. Here are my thoughts after a night of suffering... 1) all fish that is on sale is not old, but many
aging fish are put on sale before being discarded. Quit trying to save money buying whatever is on
sale and focus on Quality First. 2) Trust your nose. I should have rejected the fish based upon its bad
smell when I noticed it. If the fishmonger had smelled my fish, he would not have sold it to me. Maybe
I should be asking to smell the fish in the grocery store, but at the very least, I should be asking my
fishmonger what is Especially Fresh.
Prep and cook time: 60 minutes
Ingredient list:

1 pound of golden kingklip (boneless fillet)
1 lemon
2 tablespoons mayonnaise (click here for my mayonnaise recipe)
1 can of green olives
Yellow curry
Dried rosemary
Dried tarragon
Dried thyme
Salt
Directions: Line a baking pan with aluminum foil for easy clean up. Rinse fish and pat dry with a
towel. Lay fish skin side down on the foil. Squeeze the juice of one lemon over the fish. Dust top of
fish with salt, dried tarragon, dried thyme, dried rosemary, and yellow curry. Don't be shy with the
seasoning. Spread mayonnaise evenly over the top of the fish. Chop whole olives into smaller pieces.
Sprinkle olive slices onto the mayonnaise. Put the fish in the refrigerator to marinate for 30 minutes.
Preheat oven to 400 degrees. Move fish from refrigerator to oven and bake at 400 degrees for 20
minutes or until the fish flesh flakes easily with a fork.
Notes: My kingklip had a few pin bones. I failed to pull them before cooking, and just worked around
them while eating.
Stir-fried squash and zucchini go well with baked fish. Chop onion, squash, and zucchini into bite-size
pieces. Melt 1 or 2 tablespoons of coconut oil in a wok over medium heat. Add the onion and let it
cook for 3 to 4 minutes, stirring frequently. Add the squash and zucchini and let it cook with the onion
another 4 to 5 minutes, stirring frequently. Add a handful of dried cranberries and mix well before
serving.